Recipe: Zucchini Bars and Pumpkin Brownies - Recipes for Sj. (not really your exact recipe)

Zucchini Bars

3/4 c. margarine
1 3/4 c. flour
1/2 c. granulated sugar
1 1/2 tsp. baking powder
1/2 c. brown sugar
2 c. shredded zucchini
2 eggs
1 c. shredded coconut
1 tsp. vanilla
3/4 c. chopped nuts

Icing:
1 c. powdered sugar
1 tsp. vanilla
2 1/2 T. milk
1/2 tsp. cinnamon
1 1/2 T. melted margarine

Cream margarine, sugars, eggs and vanilla. Mix in remaining ingredients well. Bake in greased 15x10" baking pan for 40 min. Cool. Mix icing ingredients, and spread over cookies. Cut into bars. Makes about 3 doz.

GOURMET PUMPKIN BROWNIES

1/2 C. butter or margarine, softened
2 C. firmly packed brown sugar
1 C. solid pack pumpkin
2 eggs, slightly beaten
1 tsp. vanilla extract
1 1/2 C. flour
1 1/2 C. quick or old-fashioned oats, uncooked
1/2 C. semisweet real chocolate morsels
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. chopped walnuts
2 C. butterscotch flavored morsels

Preheat oven to 350 F. In large bowl, cream butter and sugar; add pumpkin, eggs and vanilla extract. Stir in flour, oats, spice, baking powder, baking soda, salt and walnuts. Spread batter into greased and floured 15 x 10-inch jellyroll pan or 2 (8-inch) square baking pans. Bake for 25 to 30 minutes (30 to 35 minutes for 8-inch pans). Immediately sprinkle butterscotch morsels on brownies; let stand 5 minutes. To frost, gently spread morsels to cover brownies.

In small saucepan, melt chocolate chips over low heat. Drizzle over frosted brownies in a spiral design. While still warm, lightly drag the edge of a knife or thin metal spatula from the center of the spiral to the edge of the pan. Repeat motion at spaced intervals to make a spider web pattern. Cool completely before slicing.